椰香古早蛋糕/Coconut Taiwanese Castella Cake
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Ingredients

4颗鸡蛋 每个60-65g左右
低筋面粉55g
椰浆 100ml
植物油 45ml
细砂糖 65g
玉米淀粉 3g
少许柠檬汁
少许椰蓉
模具尺寸（15cm*10cm/6 英寸方形）
水浴烘烤
140℃烤箱上下火烤制60分钟
提高温度150℃，只开上火烤制5分钟,或上色满意为止

4 eggs （60-65g each）
Low-gluten flour 55g
Coconut cream 100ml
Vegetable Oil 45ml
Caster sugar 65g
Corn starch 3g
Desiccated Coconut

Mold size (15cm*10cm/6 inch square)

Water bath baking
Bake in a preheated oven at 140℃ for 60minutes
(Top & bottom heat)
Raise the temperature to 150°C and bake for 5 minutes
(Top heat)
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Instruction

1.Separate 4 egg yolks and whites, refrigerate whites
2. Vegetable oil 40ml , microwave for 90 seconds or when the temperature reaches 75-85℃
3. Add 55g low-gluten flour stir well, the batter becomes fluid
4. Add coconut cream 100ml, then add 4 egg yolks. Mix well, the batter will become very smooth
5. Cover the surface to prevent drying
6. Whip meringue, add a teaspoon of lemon juice
7. Gradually add 65g caster sugar，add 2-3g corn starch, beating until soft peak
8. Take a small amount of meringue into the batter and mix well
9. Pour the batter back into the remaining meringue
10. Stir gently until fully mixed, do not over-mix to cause defoaming
11. Pour into mold（mold size 15cm side length *10cm height）
12. Sprinkle coconut fine desiccated
13. Water bath baking, bake in a preheated oven at 140℃ for 60 minutes
( Top & bottom heat). Raise the temperature to 150°C and bake for 5 minutes only

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I hope you will enjoy my recipe, Thank you for watching :）

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